Description
Fluffy and delicious sourdough discard rolls made in just one hour, perfect for transforming ordinary dinners into extraordinary experiences.
Ingredients
- 240 grams warm water (about 1 cup)
- 15 grams instant yeast (about 1 ½ tablespoons)
- 20 grams granulated sugar (about 2 tablespoons)
- 150 grams sourdough discard (scant â…” cup)
- 1 large egg (about 50 grams)
- 35 grams unsalted butter, melted (about 2.5 tablespoons)
- 12 grams salt (about 2 teaspoons)
- 540 grams bread flour (about 4 cups)
- 1 egg (for egg wash)
- 1 splash of water
Instructions
- Combine the warmed water and sourdough discard in a stand mixer bowl and mix to blend.
- Add in the sugar and instant yeast, watching for activation.
- Incorporate the egg, melted butter, and salt, mixing until well combined.
- Gradually add the bread flour, reserving about a cup for later.
- Knead for about 5-7 minutes until a smooth ball forms.
- Cut the dough into twelve equal pieces and shape each into a ball.
- Nestle the rolls in a baking pan and cover to rise for about 30 minutes.
- Preheat oven to 375ºF.
- Prepare the egg wash and brush over each roll.
- Bake for approximately 20 minutes until golden brown and cooked through.
Notes
For added flavor, consider experimenting with garlic powder or herbs. Monitor dough temperature for best results.